Pistachio Sugar Cookies
These pistachio sugar cookies came about somewhat by accident. My original plan was to test some recipes to find a pistachio flavored base for frosted cookies. This recipe was the first one I tried, and these cookies came out so great that I decided they needed a post all on their own. The rich nuttiness of the ground pistachios adds another layer of flavor to a standard sugar cookie that is subtle but delicious!
Quick & Easy Prep
This recipe is beginner friendly, requiring few ingredients and steps.
Start by grinding pistachios to a powder in a high powered blender or food processor. Unsalted pistachios are best so that you have more control over the salt content.
In a medium bowl, sift together the ground pistachios, flour, baking powder, and salt and set aside until needed.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla and mix until fully combined.
Add the dry ingredients to the wet ingredients and mix until fully combined.
Cover and refrigerate the dough for 15-30 minutes to allow it to firm up. This will make rolling the dough easier and prevent over-spreading.
Roll the Dough
Once the dough has chilled, roll it into balls using about 1 to 1.5 tablespoons of dough for each. Place the dough balls at least 2 inches apart on baking sheets lined with parchment paper or silicone baking mats. These cookies will spread, so it is important they are not too close together.
Bake & Enjoy!
Bake at 350°F for 12-14 minutes until the edges of the cookies begin to brown. Allow the cookies to cool on the pan for at least 5 minutes before transferring to a wire rack to cool completely. They will continue to set as they cool. The final product will be thin, crisp around the edges, and slightly chewy in the middle.
These cookies will stay fresh in an airtight container at room temperature for about 1 week. Or you can freeze them for up to 3 months.
Pistachio Sugar Cookies
Ingredients
- 1 cup pistachios, unsalted preferred
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp salt (or less if using salted pistachios)
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Prepare baking sheets by lining with parchment paper or silicone baking mats.
- Using a high powered blender or food processor, grind the pistachios until they become a powder. A few larger bits are ok.
- In a medium bowl, sift together the ground pistachios, flour, baking powder, and salt. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until fully combined. Cover and refrigerate the dough for 15-30 minutes.
- Roll the dough into balls using about 1 to 1.5 tablespoons of dough for each. Place the dough balls at least 2 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes until the edges of the cookies begin to brown. Allow the cookies to cool on the pan for at least 5 minutes before transferring to a wire rack to cool completely.
- Store leftover cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
